Chopsticks NY #9 January 2008 by Chopsticks NY

EXPERIENCE JAPAN IN NEW YORK CITY

JAN. 2008 vol. 009

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Japanese New Year Dig into the most important festival in Japan

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Take advantage of our “Early Cupid” Special for Valentine’s Day. We take pride in our specialty premium roses-fragrant and sophisticated, prized for the size and hardiness of the bloom. We’re taking 10% off all orders made by January 31 for Valentine’s Day pick-up or delivery. We highly suggest ordering red roses early, as these are the first to sell out on Valentine’s Day. We look forward to taking your orders. Please check our products and prices online or by phone. www .TerryMayNY.com 212-888-0303

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[January 2008, Vol. 009]

CONTENTS

President/CEO

Tetsuji Shintani

Exective VP/Publisher

Hitoshi Onishi

Director

Tomoko Omori

Editor-in-Chief

Noriko Komura

Coordinator

Rieko Yamada Ivy

Editor

Nao Satake

Writers

Nori Akashi, Grady Hendrix, Takako Matsumoto, Hideo Nakamura, Kate Williamson

Photographers

Akiko Nishimura, Louis Chan

Art Director

Etsuko Hattori

Assistant to the Publisher

Yukiko Ito

Online Producer

Machiko Kuga

Cover

Satoshi Ohtera www.ohtematic.com keipeach@mac.com

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sion is strictly prohibited. Trend Pot, Inc. is not responsible for any damage due to the contents made available through CHOPSTICKS NY.

Presented by The No.1 Japanese Free Paper in NY, NY Japion

ON THE COVER 2

PEOPLE Michel Delsol Michel Delsol, who has had full access to the backstage world of Kabuki, a traditional Japanese form of theater, talks about his experience photographing renowned kabuki troupe Heisei Nakamura-Za and its leader, Kanzaburo Nakamura, as well as his photographing philosophy.

What’s New? CAFE FROM JAPAN

Japanese Tea to Go! “Shabeletter Kamireco”

DRINK

Japanese Premium Beer Hits New York

SHOP

Organic Fashion for Babies & Kids

FeatureS 6

JAPANESE NEW YEAR Welcoming the New Year is the most important holiday activity for Japanese people.  OsechiRyori, Otoshidama, Nenga-Jo….  Dig into traditional ways of celebrating Japanese New Year.

Travel Japan is a Winter Wonderland Even in the era of global warming, Japan still enjoys the distinctive four seasons and winter still thrives as the time for conventional winter sports.  More and more foreign visitors come to Japanese ski resorts in recent years, looking for unique cultural après ski activities and high-tech facilities. © Niseko Annupuri Ski Area

FOOD / DRINK / GROCERY 12 14 25 28

Restaurant Review Restaurant Guide Grocery & Sake Guide Sake Column

LIFESTLE

EVENT / ENTERTAINMENT / LEISURE

35 Focus: Kyokushin Karate 36 Focus: Togei (Ceramic) 37 Beauty / Health / School / Shop Guide

42 Exhibition / Performance 43 Lecture / Forum / Film / Festival 44 Events / Happenings

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

PEOPLE

WE DIDN’T NEED LANGUAGE.... THE WAY I PHOTOGRAPH SUBJECTS IS TO STAY VERY CLOSE WITH THEM MENTALLY AND PSYCHOLOGICALLY, LIKE FLOATING ON THE SAME BOAT

Michel Delsol He is one of the few non-Japanese photographers who has had full access to the backstage world of Kabuki, a traditional Japanese form of theater.  Here, Michel Delsol talks about his experience photographing renowned kabuki troupe Heisei NakamuraZa and its leader, Kanzaburo Nakamura, as well as his photographing philosophy. How did you get involve in the project?

I first met Kanzaburo-san in 2000.  I was a guest at a temple in Kyoto.  A Japanese director, Kazuyoshi Kushida, invited me there.  He was rehearsing Hokaibo.  The Nakamura troupe was there.  They were working until 11 o’clock at night in Minami Kabuki Theater in Kyoto.  Afterwards, he came to the temple to rehearse Hokaibo.  I saw him there for the first time.  We didn’t really meet and talk--we just said hello.  Then he came to New York in 2004.  I invited him at one point to my photo studio to show him my portrait work because I wanted to photograph his troupe.  After he saw my work, he said that I could photograph them.  But that was already at the end of his stay in New York in 2004, so I was invited to photograph his last two shows, and I was interested in photographing mostly the backstage because I wanted to know about the artist.  Then, when he came back in 2007, we had made an arrangement beforehand to photograph backstage as well as the rehearsals.

It is very rare to be allowed backstage access.  Did you have any trick to convince him?

Michel Delsol Portrait photographer.  Born in France, he moved to New York to study photography.  After he graduated from Hunter College in New York, he worked with renowned portrait photographers, including Arnold Newman, before opening his own studio.  While working as a commercial portrait photographer, he devotes himself to three personal photography projects: trees, cities, and erotic photos.

CHOPSTICKS NEW YORK

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No, I think I spoke for myself.  I really wanted to photograph him--I really like his energy, I completely respect him as an artist.  So, for me as a photographer, he is an amazing subject.  This is my perspective.  I can only guess why he gave me permission.  Maybe he gave me permission because he thought I had a different perspective.  I thought that was one of the reasons the first time.  And for the second time, I guess he already seen the earlier work of 2004.

Did you know a lot about kabuki before?

No.  I knew a little bit before I met him at the temple.  After

PEOPLE Restaurant Review that I read more about kabuki.  I am not a kabuki expert.  It’s such a big field that I don’t know how I would become a kabuki expert.

So, Kanzaburo himself affected you. Yes.  Absolutely yes.

What kind of spirit did you want to convey in your photographs by portraying Kabuki backstage?

I want to portray more than the backstage of Kabuki.  I want to portray the talent of Kanzaburo-san, his creative talent, his personality, and his generosity.  In 2007, he was on stage with his two sons, Kantaro and Shichinosuke, who share his talent and sense of life.  I also think he is somebody who likes adventure.  He is very open to the future.  That’s why he has tried new ways of Kabuki, using avant-garde directors like Kazuyoshi Kushida and Hideki Noda.  I am attracted to people who want to find new ways of doing things.  I think Kanzaburo-san is like a fine artist.  It’s interesting how they work, how they live. I do not know about his personal life.  But when we were brought together through photography, it was very personal.

Kabuki is a kind of new field to you then.  Was it difficult for photographing?

No.  It’s the same the way I take photographs.  Actually, maybe I was privileged because Kanzaburo-san gave me access to him.  The way I photograph is just to stay very close mentally.  I don’t want to say emotionally, but psychologically, just stay very close to my subject.  So, it’s like two things floating on the same wave.

Without language?

He speaks English and some French.  But no, we didn’t need language.  I think we communicated without language.  So, it is not difficult to photograph.  What I need to do as a photographer is to always concentrate on what I am doing.  Focus all the time.  It’s enjoyable, as a matter of fact.  Once I could connect with him, it was like surfing on a sailboat.  You have to be with the elements.  That is to say, a portrait photographer has to be in harmony with his subject, but also the moment and circumstance that we share.  In this case, the circumstances are backstage and in rehearsal and the excitement and pressure before going on the stage—no mistake can happen.  Not only me, but also everybody was focused, everybody had a job to do.  I tried to be very careful to be respectful of him and his co-workers, of the space that we shared.  So I tried to be very, very respectful as much as I could understand.

As a portrait photographer, you can control some of the settings, lighting, and angles. In this case, it was a documentary.  How different was it? I have a photo studio, so when I do portraits, sometimes I use my studio, I control the background and the light, and I also control the time, the situation, and the setting, but then I improvise with my subject.  I have ideas that I want to do in my studio and start improvising, psychologically and esthetically.  But when I photograph somebody, I like to go where they work.  If he is a writer, I can see the office, writing table, old typewriter, bookshelves, and I can see books he reads.  In that case, I find everything is interesting.  My goal is not to find something beautiful. My goal is to find the interesting part, and I think the interesting part is always beautiful. Real interest, that would be beautiful.  The beauty from inside, that’s what I think is the strongest.

After visiting Japan 10 times, have you found any favorite place?

Kabuki Kabuki is a highly stylized, all-male form of theater in Japan that originated in the early 17th century, right after the long period of war ended. The word “kabuki” comes from “kabuku,” meaning “to be eccentric.”  It attracted a mass audience since people were eager to watch something new after the long years of war.  Kabuki developed in the Edo period (1600-1868) as pop culture grew.  At first it employed only dance and music like a revue, but later it acquired other elements such as dramatic narrative, a new storytelling style, and a unique stage set.  Many of the classical numbers originated during this period.

Heisei Nakamura-Za Heisei Nakamura-Za, led by kabuki actor Kanzaburo Nakamura XVIII, is one of the most famous Kabuki theater troupes in Japan.  It toured the US in 2004 and 2007, and it gave stunning performances at New York’s Lincoln Center.

I don’t want to say I have a favorite because Tokyo and Kyoto are so different, and I like both of them because of what they are.  But I’ve been to Kyoto 5 times.  I always went to the same temple.  There is a monk who became my brother.  It really happened the first visit.  The monk, who is a few years older than me, speaks very little English.  His wife speaks some English, though.  But we, within the first hour, became soul mates.  Then he invited me 4 times after that.

When I travel, sometimes I find the place very familiar although I’ve never been there.  Do you have that kind of spiritual experience? Yes.  In Kyoto, I have felt I’ve been there before, like maybe 500 years ago.

Do you see why?

I don’t understand why, but I knew the one temple that I was visiting was doing something--maybe war lords were fighting.  I thought I was a very peaceful person at the time.  But there was a lot of fighting around me.  I don’t really personally believe in before life or after life, but that’s the experience I had.  I knew people were fighting there.  And I knew I was trying to keep peace. ---- Interview by Noriko Komura *Mr. Delsol’s works on Heisei Nakamura-Za are exhibited at Kinokuniya Bookstore (41st St. and 6th Ave.) from December 20th to January 8th.

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

WHAT’S NEW?

¢ Café

Japanese Tea To Go!

asve you ever been yearning for a freshly steeped cup of green tea but don’t have the time (or the money) to visit a fancy tea room?  Take yourself to Tafu, a new tea and sweets shop in midtown Manhattan.  Located on the ground floor of the Doubletree Metropolitan Hotel, Tafu is an oasis of calm on East 51st Street.  Warm and welcoming, the small shop is the first American outpost of Tafu, an Osaka-based company that has been in the tea business for over 150 years, and features a variety of green teas and delicious tea-based sweets.  The friendly employees make each cup of tea to order, and you can either sit on the very comfortable chairs or take it to go.  Tafu offers sencha (the green tea most common in America) but also has the more unusual houjicha (milder and lower in caffeine), genmaicha (rich in vitamins B and E), and the emperor of green teas, maccha (made from ground tea leaves and used in Japanese tea ceremonies).  If you’re craving sweets, be sure to try the delicious daifuku (mochi filled with various tea flavors and cream), tea infused cheesecakes, greentea flavored chocolates, or maccha tofu pudding.  Tafu also offers a variety of sweeter green tea beverages, including an ice cream float latte.  If you’re feeling generous, consider giving one of Tafu’s attractive tea and sweets gift

boxes.  Whether you’re looking for green tea on the go or a quiet afternoon rest, Tafu is sure to please! TAFU 569 Lexington Ave. (51st St. bet. 3rd & Lexington Aves.) Tel: 212-980-1310   www.tafuny.com Mon-Sat: 9am -8pm

¢ From Japan

Shabeletter Kamireco: Send your greetings (and your voice!)

ave you ever been torn between calling and writing a letter?  Now, thanks to a new Japanese invention, the Shabeletter Kamireco, you can do both!  The Shabeletter Kamireco, which gets its name from combining “shaberu” (to talk) with “letter” and “kami” (paper) with “reco” (record), is a postcard that records and plays your voice or any other sound—a baby laughing, birds chirping, your dog barking—you choose to record.   Invented by Toppan Forms Co., Ltd. about three years ago, the Shabeletter Kamireco is a 0.75mm-thin audio paper that was initially only for corporate use.  It won the Nikkei Best Product award in 2004 and has recently become available to the general public.  The audio paper has a built-in IC recording device, a speaker, and a battery and allows for up to 2 0 seconds of recording time.  You simply hit the “record” button to record your voice and push “play” to hear the message.  The message can be played 50–100 times depending on its length. The audio paper is thin enough to be placed inside

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*Sales route to the US market is currently in the process of setting up.  For more information of Shabeletter Kamireco, go to the website of Toppan Forms Co., Ltd.: http://rfid.toppan-f.co.jp/ (Japanese)

a greeting card, making it the perfect addition to a holiday card or special invitation. The Shabeletter Kamireco set comes with a sheet of audio paper, three labels, and one envelope and costs 1,260 yen (about $10).   Less fleeting than a phone call and more intimate than an email, the Shabeletter Kamireco is the ultimate in personal correspondence, carrying your voice and sentiments to family and friends far away.

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WHAT’S NEW?

¢ Drink / Restaurant

Japanese Premium Beer Hits New York

he global market for premium beer shows strong growth in the past few years.  The US is not an exception.  These days, beer consumption trend goes toward quality rather than quantity, and craft beer from local microbreweries and seasonal beer get more and more popular.  In the early 2008, Sapporo, one of the biggest Japanese beer breweries, will rerelease their premium beer, YEBISU in the US market.  This has been thirsted for years since Sapporo U.S.A. stopped importing YEBISU from Japan since 2002.  Actually, YEBISU is a household word in Japan, so the introduction of the beer to the US market has already created a buzz among Japanese community in New York.  Brewed in German style, using carefully selected aroma hops from Bayern, Germany, the beer is aged longer than usual without using any auxiliary materials to produce exquisite taste.  This 100 % malt premium beer boasts of pleasant bitterness, and clear aftertaste.  The rich flavor of YEBISU goes well with Western style food, of course, but it would be best tasted with Japanese dishes.  Japanese restaurants like Sushi Den, Tsushima, and Shochu Bar Hatchan in New York City will carry it.  Enjoy the pairing of quality drink and food.

Restaurants which carry YEBISU Sushi Den 19 E. 49th St., TEL: 212-758-2700 (Madison Avenue location) 123 W. 49th St., TEL: 212-398-2800 (6th Avenue location) Tsushima 141 E. 47th St., TEL: 212-207-1938 Shochu Bar Hatchan 210 E. 44th St., TEL: 212-687-5075 Sapporo U.S.A., Inc. 11 E. 44th St., Suite 1710 New York, NY 10017 TEL: 212-922-9165 www.sapporousa.com

¢ Shop

Organic Fashion for Babies & Kids

he image of the “good old days” in America is something Japanese people adore, and, strangely, it evokes a sense of nostalgia. This mysterious connection is exemplified in children’s fashion.  Sense of Wonder, a select shop for babies and children in Omotesando (Tokyo’s fashion ground zero), has just opened its first US store in SoHo.  The shop features four brands:  Sense of Wonder, Love & Peace & Money, Baby!, and Baby Cheer.  Each brand has its own unique concept; Sense of Wonder uses a nature motif and focuses on basics, Love & Peace & Money is created with fashion-conscious kids in mind, Baby! embodies the style of America in the 50s, and Baby Cheer emphasizes kids’ curiosity in fashion.  Although they all take different approaches, each line shares a certain theme: organic.  Masami Sakamoto, manager of Sense of Wonder, says, “Most of our clothes are made of organic cotton, which is safe for even sensitive baby skin. Also, it’s comfortable to wear.”  With its abundant sunlight and wooden interior, the store itself creates a natural environment.  Customers can shop in a cozy atmosphere as though they have traveled back in time to America’s “good old days.”  Step into the wonder of Japanese children’s fashion -- you’ll be sure to find an item that brings a smile to your loved one.

Sense of Wonder 196 Spring St. (bet. Sullivan & Thompson Sts.) New York, NY 10012 TEL: 212-343-2444 www.milli-ny.us

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

FEATURES

JAPANESE NEW YEAR Dig into JAPAN’S most important festivaL

Welcoming the New Year is the most important holiday activity for Japanese people.  In order to celebrate the New Year in a fresh mood, people clean their houses, settle unfinished business, and tie up any other loose ends.  At the same time, people are busy decorating their homes and cooking special food in preparation for the New Year’s celebration.  So, technically, New Year’s Eve is the busiest day of the year for Japanese people.  Once everything is done, they listen to Joya-no-kane (the watch-night bell) at midnight and welcome the New Year quietly.  Although the custom of celebrating the arrival of the New Year in Japan has been around for a long, long time, Japanese people started celebrating January 1st as New Year’s Day only about 130 years ago, when Japan adopted the Gregorian calendar after the Meiji Restoration.  People usually spend the early morning of New Year’s Day with family, eating Osechi-Ryori, a special celebration food, and drinking O-toso, a special sake with herbs.  People receive Nenga-Jo, New Year’s postcards, and kids are given Otoshidama, celebration money.  Recently, people have even started shopping on the morning of New Year’s Day.  The New Year holiday is actually one of the most productive periods

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for retail stores.

of postcards or write “nenga” on the front so that Japan Post’s officers can separate them from regular postcards and deliver them on January 1st.  Japan Key words to understand Post guarantees to deliver Nenga-Jo on the first of Japanese New Year January if they are posted within a certain time limit, Kadomatsu / Shimekazari / Kagamimochi usually around mid-December.  Since New Year’s Day These are the basic is the busiest day for Japan Post, it hires part-time New Year’s decoraworkers to help deliver Nenga-Jo.  Although E-cards tions.  Kadomatsu, a are becoming increasingly popular, Japanese people pine tree decoration, still keep this custom of sending their New Year’s is placed on the gate greetings via snail mail. or entrance of a house   to welcome Toshiga“Akemashite Omedeto (Gozaimasu)” misama, the deity of the coming year.  Shimekazari, a When Japanese people welcome the New Year, they rope made of rice straw, serves to delineate a sacred use these celebratory words.  It literally means “Haparea.  Japanese pound rice in late December to make piness to you on the dawn.”  This phrase is often Kagamimochi, round rice cakes to offer to the deity. used in the greetings of Nenga-Jo.  If you want to be more polite, add “gozaimasu” at the end.  Nowa*Most of the grocery stores in New York area carry Japanese New Year’s decorations.  Please see the list of grocery store days, younger people tend to use the shortened, on page 25. more casual “Ake-Ome.”      Nenga-Jo Hatsumode Japanese customarily send New Year’s Day postcards, This is the first shrine visit of the New Year.  Many Nenga-Jo, to their friends and relatives.  This is similar people take part in Hatsumode during Sanganichi to the Western custom during the Christmas holiday.  (the first three days of the New Year).  People pray In Japan, however, it is important that Nenga-Jo  are for their health and luck and buy Omamori (gooddelivered on January 1st.  People use specific kinds luck-charms), Hamaya (charm arrows), Kazaguruma

| vol. 009 | Jan. 2008 | www.chopsticksny.com

Restaurant FEATURE Review (pinwheels), and Kumade (charm rakes).  The most popular shrines in Japan are Meiji Jingu in Tokyo, Naritasan-Shinshoji in Chiba, Kawasaki-Daishi in Kanagawa, and Fushimi-Inari-Taisha in Kyoto.  Each of them has almost 3 million visitors during the New Year’s holiday.    Otoshidama This is what young kids crave during the New Year’s holiday.  In Japan, people have a custom of giving pocket money to children during this period.  The amount varies depending on the family and the age of the child.  Otoshidama is handed out in a small envelope called a “pochibukuro.”   Takoage / Koma-Mawashi / Fukuwarai / Hanetsuki Takoage (Kite-Flying), Koma-Mawashi (Spinning), Fukuwarai (Funny Face Game), and Hanetsuki (Badminton with a wooden paddle called a “hagoita”) are the games Japanese people traditionally enjoy during the New Year’s holiday, although people often prefer to go shopping, sing karaoke, or attend New Year’s parties these days.    Kakizome Kakizome is the first calligraphy of the year.  Traditionally, people write lucky words or poems.  It is not common to do this at home, but schools often have a Kakizome contest.   Hatsuyume In Japan, it is believed that the first dream you have in the new year foretells the luck you will have in the ensuing year.  People don’t consider the night from December 31 to January 1st as the first night but rather the night from January 1st to the 2nd.  It is considered to be particularly auspicious to

Osechi - Ryori It is a Japanese tradition to eat Osechi-Ryori throughout the New Year’s holiday (until January 3rd).  Osechi-Ryori is traditionally served in layers of lacquer boxes, Jubako, to bring “layers of luck.”  The dishes include Kobumaki (Kelp Rolls), Kuromame (Simmered Black Beans), Datemaki (Rolled Sweet Omelet), Kurikinton (Mashed Sweet Potato with Sweet Chestnuts), Kinpira Gobo (Braised Burdock), Tazukuri (Candied Dried Sardines), Namasu (Pickled Daikon Radish and Carrot), Nimono (Simmered Vegetables), Kazunoko (Herring Roe), Ebi-no-saka-mushi (Sake Steamed Shrimp), Pink and White Kamaboko (Fish Cake), and Tai-no-shioyaki (Grilled Sea Bream).  Each dish in Osechi has a symbolic meaning; the dishes usually promote good health, fertility, longevity, good harvest, or happiness.  People are supposed to finish cooking Osechi dishes by New Year’s Eve so that they can spend the New Year’s holiday without cooking.  The taste of the dishes is usually strong--sweet, sour, salty, or dried--because they have to keep for several days.  These days, people are more conscious of using time efficiently, so they tend to buy ready-made Osechi dishes available at stores and restaurants in Japan.  People also do not really follow the strict rules of Osechi as much as they once did but rather create their own ways of preparing and enjoying the foods of the New Year.

dream of Mount Fuji, a hawk, or an eggplant.    O-Zoni This soup meal is eaten during the New Year’s holiday along with the traditional Osechi-Ryori (see details in the box above).  It usually contains mochi (rice cake) and vegetables.  There are millions of styles from region to region and family to family.  Some people use clear soup, others use miso-soup.  Some use round mochi, others use rectangular mochi.

Restaurants you can enjoy Eat-in style Osechi-Ryori in New Year’s holiday *The number is limited, and pre-order is required. Call to each restaurant for details. Nippon 155 E. 52nd St., New York, NY 10022 TEL: 212-688-5941   Hakubai 66 Park Ave., New York, NY 10016 (Basement of Kitano Hotel) TEL: 212-885-7111   Hiroko’s Place 75 Thompson St., New York, NY 10012 TEL: 212-625-1303   Aki on West 4th 181 W. 4th St., New York, NY 10014 TEL: 212-989-5440   Chiyono 328 E. 6th St., New York, NY 10003 TEL: 212-673-3984 *Open from January 3rd.   Koiso 540 Westbury Ave. Carle Place, NY 11514 TEL: 516-333-3434   Matsushima 595 River Rd.. Edgewater, NJ 07020 TEL: 201-945-9450

Eto Eto consists of Jikkan (10 symbols) and Juunishi (12 symbols for the 12 zodiac signs), and it is used for indicating the year, month, and date.  It is said that the prototype of this calendar was created in China in the age of Yin (B.C.1400), and Japan adopted the calendar about 1300 years ago. One of the 12 Chinese zodiac symbols, represented by different animals, is applied to each year.  Although this type of calendar is obsolete in Japan, Juunishi emerge in December and January because Japanese people often draw the symbol on Nenga-Jo, the New Year’s postcards. The eto animal for year 2008 is the mouse.

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

Food Drink Grocery Restaurant Review Tori Shin / Todai / Toku / Yakiniku Ju Ju

Conversation with Sake Sommelier Rick Smith & Hiroko Furukawa of Sakaya

Listings Japanese Restaurant / Other Asian Restaurant / Grocery & Sake

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

Restaurant Review YAKITORI

Sushi & Seafood Buffet

TORI SHIN

Todai

1193 1st Ave., (bet. 64th & 65th Sts.) New York, NY 10065 TEL: 212-988-8408 Mon-Wed: 5:30pm-11pm Thu-Sat: 5:30pm-Midnight

6 E. 32nd St. (bet. 5th & Madison Aves.) New York, NY 10016 TEL: 212-725-1333 www.todainyc.com Lunch, Mon-Thurs: 11:30am-2:30pm, Fri-Sun: 11:30am-3pm Dinner, Mon-Thurs: 6pm-10pm, Fri & Sat: 5:30pm-10pm, Sun: 5pm-9pm

Hidden on a remote stretch of First Avenue, with an all-black interior lit by pools of smoky light, Tori Shin feels like a secret society. And in a way it is. Quite simply, it’s the best yakitori restaurant in New York City and if you do things right, it’s also the most authentic. So sit at the bar, put yourself in the hands of chef Koichi Inoue and order the omakase menu. Then order some shochu (sake is Westerners-only here) and let him guide you through exciting tasting menu.  Yakitori, grilled chicken on bamboo skewers, is street food in Japan, but Tori Shin, popular yakitori house in Tokyo, elevates it to an art form. The omakase menu consists of an appetizer, ten skewers, and a kobachi (small bowl), with the appetizer and the kobachi changing monthly.  It all sounds simple, but this kind of simplicity takes a lot of work. The chicken is free-range and organic, from a farm in Pennsylvania, and even the charcoal is binchotan (white charcoal) prized for the high temperature at which it burns and imported from Japan. Binchotan radiates more infrared heat than regular charcoal, warming the food from the inside out; exactly the way Tori Shin’s transcendent simplicity will warm your soul.

If you think Japanese food comes in small portions, you must visit Todai in Koreatown. It opened its doors in 1985 and is now one of the most popular Japanese food franchise with 23 outlets in the U.S. as well as in Hong Kong and Seoul.  Known for its upscale All-You-Can-Eat seafood and barbecue buffet, Todai has become the quintessential destination for Japanese food lovers.  The concept has proven so popular that diners line up outside even on weekdays.  Especially in the evening, 200 or so tables spread over two floors pack up to 600 diners.  The cold buffet boasts 20 kinds of sushi rolls, 18 nigiri, and 14 gunkan rolls (round sushi wrapped with seaweed and topped with ingredients) along with 4 types of sashimi and 25 different salads.  The hot entrée island offers 21 dishes such as tempura, kalbi barbecue beef, yakitori skewers and soup.  Don’t stuff yourself before you get to the dessert table because it carries a wide selection of cakes as well as pies, tarts and fresh fruits.  Fresh seafood at extremely reasonable prices attracts patrons of all ages and races.  Todai is a family friendly establishment that offers a variety of discounts for children under 12 years of age with some restrictions.

Appetizers and kobachis of January Special

ALL-YOU-CAN-EAT-BUFFET

(clockwise from top right) Chicken Porridge, Chicken and turban shell with egg-yolk vinegar, Seasonal vegetables from Kyoto boiled in Dashi broth, Chicken roll with burdock, Chinese style Chicken salad.  They will be served part of Omakase Course ($80) in January.

The seafood-based Japanese buffet costs adults $13.95 for lunch on weekdays, $17.95 on weekends, $25.95 for dinner from Monday to Thursday, and $27.95 from Friday to Sunday. Drinks not included.

The most popular dish among Japanese customers 1 Liver skewer ($4) 2 Solilesu skewer ($5) *A la carte can be ordered after 10pm

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BEST 3! 3 Tebasaki-Chicken Wing ($5)

The most popular dish among Japanese customers

BEST 3!

1 Honey Soy Roasted 2 Slow Roasted Beef Rib

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Chilean Sea Bass

with Korean Galbi Sauce

3 Fresh Blue Point Oyster and

Long Island Top Neck Crab

RestaurantReview Review Restaurant Modern Asian

Japanese BBQ

TOKU

Yakiniku Ju Ju

Americana Manhasset 2014C Northern Blvd., Manhasset, NY 11030 TEL: 516-627-TOKU (8658) www.tokumodernasian.com Mon-Thu 12pm-11pm Fri, Sat 12pm-12am Sun 12pm-10pm Reservations recommended

157 E. 28th St. (bet. 3rd & Lextington Aves.) New York, NY 10016 TEL: 212-684-7830 Sun-Thu: 5:30pm-10:30pm Fri, Sat: 5:30pm-11pm

Located in Americana Manhasset, one of the most innovative shopping malls lined with high-end stores in Long Island, Toku has been the talk of the town since its opening this summer.  This newest restaurant in the Poll restaurant group, founded by restaurateurs Gillis and George Poll, has a chic and smart atmosphere with sophisticated architecture like no other. A private dining room with a large Buddha sculpture in the rear is a perfect space for a holiday party and special occasion for up to 40 people. Executive chef Tomo Kobayashi, who has a wealth of experience at notable restaurants and hotels for over 26 years, says that the concept of modern Asian cuisine is straightforward. Indeed, the combination of ingredients is simple, but each dish gives subtlety with pleasant impact. Try the Lobster Taco or Salmon Tartar as a starter to go along with more than 100 sake selections. Shrimp “XO” Pilaf is also a good choice to satisfy your appetite and to share with your companion. The combination of unique foamed pineapple juice, crispy sweet-andsour pineapple chip and simple fried rice is an eye-opener. Here at Toku, guests are promised to enjoy themselves to the fullest.

Tabletop grill is the perfect environment for a casual friendly dinner:  Self-cooking at the table center generates lively conversation among friends, colleagues and families.  Yakiniku Ju Ju is a cozy place perfect for group dinners.  As the name implies – “Ju Ju” is the Japanese expression for the sound of grilling meat – this restaurant specializes in yakiniku, Japanese barbecue, and other tabletop grilling style Japanese food such as shabu-shabu and sukiyaki.  Each menu is available in combinations among short-rib, sirloin, lamb, chicken, pork and liver for meat, and special home-made barbecue sauce that take a few-day slow process of more than ten seasoning ingredients.  Their top seller is all-you-can-eat yakiniku platter, which is available everyday except for Friday and Saturday.  With the same meat selections from the usual combo platters, customers take hours for eating, drinking, chatting and laughing. Drinks are also important at the grill:  Beer and Japanese sake are the best match for yakiniku, but wine sells well - particularly for seafood dishes and shabu-shabu parties.  If you are not in a big group, their Korean and Japanese appetizers and side dishes are as good as their grill menus.

Shrimp “XO” Pilaf

All-You-Can-Eat Yakiniku Platter

The extraordinary combination of shrimp fried rice seasoned with XO spicy oil and unique foamed pineapple juice. The foam and a crispy pineapple chip on the side add a kick to the flavor of fried rice. ($11)

Uncooked ingredients are served on a large platter, and customers cook on the grill at their table at their own pace.

The most popular dish among Japanese customers 1  Lobster Taco ($21)

2 Teriyaki Sliders ($15)

BEST 3!

The most popular dish among Japanese customers

3 BananaWonton (dessert menu) ($8.50)

1 All-You-Can-Eat Yakiniku

Platte ($27)

BEST 3!

2 Shabu Shabu Combo ($49.95 for two)

3 Bibimbop ($13.95)

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

Morinaga Tofu Puree makes desserts ever so enjoyable with its silky smoothness.  Tea and soy products have both enjoyed a growing popularity over the past few years.  Executive chef Tomoko Kato of Cha-An, the authentic Japanese teahouse in Manhattan’s East Village, creates her original desserts using Morinaga Tofu Puree. Its silkiness creates a delicate texture

Adding nuance to cold dessert

Cha-An’s menu includes small meals and desserts – and the desserts are what make it such a perfect teatime treat. Executive chef Tomoko Kato has already acknowledged the benefits of soy products both for their flavor and for your health. In fact, she already serves homemade tofu in her teahouse.  Provided with Morinaga Tofu Puree, she immediately notices its unique flavor and texture.  “I instantly thought of trying this product for ChaAn’s best seller menu, because I was already confident that it would add a fabulous soft texture.  Yet, there’s no soy smell.  Why not take advantage of its silkiness and smoothness for desserts?” she says, describing her first encounter with the product.

Morinaga Tofu Puree adds something special to other popular desserts as well.  Few people would expect this smooth texture in ice cream, which is already creamy and soft to start with, yet Ms. Kato uses Morinaga Tofu Puree to add even more smoothness to it and to give it a softer texture, which heavy cream can never achieve.  It melts in your mouth as softly as snow, leaving a touch of sake flavor, specially chosen by Ms. Kato for this ice cream.  The nuance added by Morinaga Tofu Puree goes

well with the subtlety of the sake and this makes the ice cream all the more satisfying. Morinaga Tofu Puree is an innovative product with a low soy aftertaste. It is made from organic soybeans grown in the US. Like Mori-Nu Tofu, it contains no preservatives and comes as an aseptic package, which allow you to keep it at room temperature.

Morinaga Nutritional Foods, Inc. 2441 W. 205th St. Suite C102 Torrance, CA 90501 TEL: 310-787-0200 www.morinu.com

Tomoko Kato has orchestrated ChaAn’s extensive menu as executive chef since its opening in 2004.  Her knowledge of tea helps her create perfect flavors to accompany the best quality Asian tea.

Giving layers of flavor to baked dessert Morinaga Tofu Puree was already packaged in a way that was perfect for Ms. Kato’s needs. The tofu separates out in the package with the solid settling to the bottom while a clear layer of liquid rises to the top. “I only use the heavier part for my sweets,” she says as she adds it to the dough of her famous pound cake.  Once it’s baked, the smooth dough transforms into a moist cake with a mild texture - when you use the fork to cut a piece the fork goes in silky smooth.  It creates a harmony of slightly sweetened sponge cake and tangy blueberry in your mouth.  It’s not buttery, but it’s not plain either.  You may not be able to detect a soybean taste, but you will notice how Morinaga Tofu Puree adds depth of flavor to this homely pound cake.

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

1. It looks like ordinary ice cream, but put it in your mouth and you’ll taste the silkiness.  The additional flavor of sake is what makes this ice cream so exceptional. 2. The blueberry pound cake achieves its moistness with Morinaga Tofu Puree.  When slicing it with a folk, it’s amazingly smooth but the cake is firm enough not to break. 3. The floor has a very soft light that creates a calming atmosphere.  Tea is enjoyed the best in a dim light.

Cha-An 230 E. 9th St., New York, NY 10003 TEL: 212-228-8030

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

FOOD / DRINK / GROCERY

CONVERSATION WITH Sake Sommelier

BETTING ON SAKE Rick Smith and Hiroko Furukawa are risking it all for sake Almost a year ago, the former Associate Publisher of Food & Wine magazine, Rick Smith, and his wife, Hiroko Furukawa, who worked in television, signed the lease on a small space on East Ninth Street with the dream of opening a retail sake store. Finally, in December of 2007, Sakaya opened, becoming the third, allsake retail store in the country. Rick and Hiroko about their mission to bring the gospel of sake to New York.   How did you two get into sake? Rick : I went to Jewel Bako when it opened and that was the first time I got close to premium sake. I had been a big wine enthusiast prior to that and I realized that sake had a lot of the characteristics that first attracted me to wine: the aromatics, the great flavors. All of those things were present in sake as well. While still with Food & Wine, I visited True Sake in San Francisco and asked Beau Timken, “How do you get your arms around sake?” He gave me a book [The Sake Handbook by John Gauntner] and he gave me a bottle of Kikusui junmai ginjo, a junmai and a daiginjo and he said, “Try these three sakes, read this book and get back to me.” What was the first sake you had that really opened your eyes? Rick : One we both took an early liking to was a Tsu-

kasa Botan Senchu Hassaku from Kochi. I tasted it and just thought, “Wow.” Hiroko : It’s very dry and easy to drink and it also goes great with food. We’ll probably expand what we’re selling, but we had to keep our inventory down for now. We’re only selling about 85 different sakes. Rick : We had a list of 150 favorites that we had to narrow down. Where does a beginner start with sake? Hiroko : We’ve talked about that a lot. Rick : You have to ask the customer about their experience with sake already. If I had to choose one general sake, I’d start someone out on Dassai 50. It’s reasonably priced and it’s a great example of ginjo sake, premium sake. It’s on the light side but has a very delicate flavor and you can drink a lot of it. Some of these sakes are stronger and richer and go better with food, but this one you can enjoy by itself. Is there much difference in how Westerners and Japanese approach sake? Rick : I think Westerners use wine as their benchmark. The characteristics that make a wine attractive to them is what they’re consciously or unconsciously seeking in a sake. Hiroko : They want the flavor to be big and bold. Rick : They like it to be very fruit forward and with a long finish. Hiroko : The Japanese prefer the flavor to be quick and clean with a shorter finish. Can you tell our readers about the difference between sake and nigori (unfiltered sake)? Rick : There’s more sweetness there. Nigori stands up to the spicier foods. Hiroko : Oily foods, like Chinese food, are good with

CHOPSTICKS NEW YORK

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Nigori. And Thai food is great with it. Rick : Anything that has some heat to it. I would liken it to white zinfandel and wine. It’s a starting point for people to start learning about sake. It’s very trendy right now on the West Coast, especially in LA. What do you think of koshu, aged sake? Rick : We went to a koshu party about six weeks ago at Megu where they served 25 koshus that aren’t available in this country. The guy who sat next to us has a shop in Tokyo that specializes in koshu. He’d brought one that had been aged in barrels used to make Chateau Margaux. It tastes almost like fine madeira. Hiroko : It’s great with hearty food like sukiyaki and it goes well with salty flavors like blue cheese. Rick : There’s a Kijoshu, aged eight years, that’s great poured over ice cream. Are you offering anything besides sake? Rick : We have a small selection of shochu and a junmai ginjo umeshu, which is not super sweet but has a lovely plum flavor. Hiroko : We have barley shochu and shochu made of sugar cane, and sweet potato. We also have an eightgrain shochu that’s very smooth and easy to drink and a green tea shochu that tastes just like green tea, only with alcohol. We also offer three kinds of wrapping for the bottles that make it a good gift item. We offer an organza bag for three dollars and then there’s the furoshiki which is about $15, and tissue paper wrapping at no charge. Rick : We’ll also be doing sake sampling during the day, and tasting events every week. You can talk all day long about flavor profiles and aromatics but there’s nothing like tasting it.

Sakaya

324 E. 9th St. (bet. 1st and 2nd Aves.) New York, NY 10003 TEL: 718-797-1816 www.sakayanyc.com

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

Nothing like the flavor of sake from good old days In 2001, Toyokazu Kamatani, the owner of Suki Zuki restaurant, invited several sake brewers and held an exhibition promoting Japanese sake to locals. “We had a wide selection of sake even before, but that promotion was a great hit,” says Mr. Kamatani.  As the number of sake lovers increased, Chiyomusubi Tokubetsu Junmai became one of the most popular kinds of sake at his restaurant.   Suki Zuki restaurant is located at the east end of Long Island. It is named after Mr. Kamatani’s favorite tavern of memories called “Koryouri-ya” in Japanese, located in Shibuya, Tokyo. Unlike the current bustling image of crowded streets and a mecca of youth pop culture, Shibuya was once an oasis lined with old-fashioned pubs and taverns. “What I am trying to reflect here in my restaurant is a glimpse of those good old days with comfort food in a Japanese atmosphere,” says Mr. Kamatani, emphasizing his appreciation of old-fashioned gourmet food.   “The same can be said for sake,” he continues. “I love the classic type. Chiyomusubi Tokubetsu Junmai is one we currently carry at this restaurant. It’s one of my favorites because the pleasant flavor is so timeless that it’s easy-to-drink for anyone who wants to try sake for the first time.” There are several types of sake these days, such as Kunshu (fragrant type and Sohshu (light and smooth type), but as he stresses, “there’s nothing better than this straight, classic flavor.” In fact, Chiyomusubi Tokubetsu Junmai is categorized as Junshu (rich type). It is very pleasant and palatable, yet it keeps its original flavor so that you can drink it either as an aperitif or a digestif.   As for food pairings, there are a plethora of dishes to choose from, as if every dish is designed to enjoy with this so-called “Almighty sake.” One of the best choices is Agedashi Tofu (fried tofu).  The consistent flavor from dashi sauce is a perfect match to the dry touch of sake. The Tuna Sandwich is also an exquisite dish. Sushi and sake are a combination everyone can appreciate, but this particular triangle sushi with spicy tuna, tempura flakes, and a hint of citrus gives a pungent flavor which goes exceptionally well with the straight and clear taste of sake. Mr. Kamatani also recommends Teriyaki Chicken Salad to go with sake. This all-time favorite dish, consisting of teriyaki chicken, crispy wonton chips

with ginger dressing, can be a very refreshing appetizer.    Suki Zuki restaurant is frequented by major celebrities. “They all like cold sake,” says Mr. Kamatani. “We don’t take reservations, and we treat all of our guests equally. So no matter how famous they are, all guests have to wait in line to get into the restaurant when it’s crowded.  Because all guests are treated equally, they choose to hang out here in this cozy and comforting atmosphere with sake and a tapas-style menu.”

1. Tuna Sandwich is one of the most popular menu items at Suki Zuki. It appeals to guests with its unique triangle shape and moderate volume. 2. Agedashi Tofu. Deep-fried tofu in batter comes along with dashi soup. Light and fluffy tofu in crispy batter melts in your mouth. 3. “Cozy and friendly” are the keywords at this restaurant. The staff will make you feel like you are at home. 4. Mr. Kamatani, the owner of Suki Zuki restaurant. His passion for the food is based on his rich experience of gourmet food. Suki Zuki Restaurant 688 Montauk Highway, Watermill, NY 11976 / TEL: 631-726-4600

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

Words from the Heart for Dassai 23

As one of the highest quality sakes in Japan, Dassai 23 has earned legions of fans since its introduction in the US.  Here is what they have to say.

Unlike other daiginjo, Dassai 23 keeps balance of flavor and aroma very well ---- Takahiro Okada, En Japanese Brasserie around your nostrils as subtly as a blooming flower and the round flavor spreads in your mouth, and flows smoothly down your throat, leaving a mild aftertaste.”

His New York Mission

Takahiro Okada He’s served as the beverage manager of En Japanese Brasserie since its opening.  Prior to that, he worked at Decibel, one of the pioneer sake bars in New York City.

The SAKE OPENED HIS EYES His family runs a liquor store in Japan, so he’s been close to sake since he was a child becoming sake savvy at an early age without ever really trying.  Takahiro Okada, beverage manager of En Japanese Brasserie in the West Village, reveals the shock he felt on learning the milling rate of Dassai 23.  “The rate is extremely high. I never imagined rice could be milled this much without becoming cracked.”  His shock did not stop there.   “Generally, daiginjo sake stands out because of its aroma, but Dassai 23 has a perfect balance of flavor and aroma.  The aroma rises

As a sake sommelier, he feels that his mission is to promote Japanese sake in New York.  “Because Dassai 23 is not an inexpensive sake, usually it’s sold by the bottle in restaurants and bars.  However, we decided to serve it by the glass to make it more accessible to more people.  Actually only a few restaurants and bars in New York serve it by the glass or in a decanter,” says Mr. Okada. When he explains the brewer’s technique and passion to make a better sake, customers get excited to try it.  “Our customers already know something about sake – what’s junmai, what’s daiginjo, things like that.  Then, when I tell them about the milling rate, they become really interested.”

Sake for a special occasion “Dassai 23 goes well with authentic Japanese food in general, but I personally prefer foods with a more subtle flavor, like dishes that use Japanese dashi broth as a seasoning,” says Mr. Okada.  “From our menu for example, I definitely recommend the Hand Made Cold Tofu.  Tsukune Chicken Sausage and Mochi Croquette would also be good paired with this elegant sake.” As he mentioned, Dassai 23 is not inexpensive, so he suggests opening the bottle only on a special occasion, what we call,

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“Hare-no-hi” in Japan.  “It’s ideal if a couple of people can share a bottle.  Well, more ideally, I like to drink 3 or 4 bottles myself, depending on the circumstance.” (laughs)   Interviewed at En Japanese Brasserie 435 Hudson St., New York, NY 10014 TEL: 212-647-9196 / www.enjb.com

~Voice from Dassai 23 enthusiast~

AppreciatING the subtle undertoneS I tasted Dassai 23 when it first came out in the United States, about two years ago. When I first tried it, I actually didn’t like as much as I do now. I thought it had a very strong flavor and was very fragrant. I tasted licorice very prominently and, to be honest, I’m not a big licorice fan. Also, once I took a sake class by John Gauntner and we compared different types of Dassai. I remember that Dassai 23 did not stand out very much compared to the other sakes. But I feel like my taste has changed as I learn more about sake. I mostly go to organized sake events, and it’s so interesting to me. Now I understand the subtle undertone of Dassai 23 and I appreciate it. I’m even starting to accept the licorice flavor and I now realize why its milling rate is so high. --- Amanda Berkowitz

Dassai 23 (Niwari Sanbu) Junmai Daiginjo Made from rice milled down to its core until only 23% of the original remains. This is the highest degree of milling for commercial sake in the world. It is a sake that is the pinnacle of refined elegance, subtlety, delicate flavors and aromas.

LIFESTYLE Restaurant Review

FOCUS

School

Kyokushin Opens Its Karate Arms Towards Youngsters

yokushin Karate, renowned as one of the most aggressive forms of Martial Arts, is always looking to the future. Deeply rooted in the true spirit of a fighter, Kyokushin aims for a much higher goal of a peaceful world.   Right in the middle of Manhattan, vigorous roars of “OSU” are echoing, at the NY head quarters of Kyokushin Karate. Kyokushin Karate was founded in Japan by the legendary Mas Oyama in 1964. It emphasizes “full-contact” fighting and practicality. In the words of the founder, “The heart of our Karate is real fighting. There can be no proof without real fighting. Without proof there is no trust. Without trust there is no respect.” The director of Kyokushin’s International Department , Katsuhito Gorai says, “As the world rapidly changes, we accommodate ourselves to new situations. We welcome change. After all, the heart and technique of our karate will never change.” That’s why he is currently more focused on  propagating Kyokushin among the young generation.   Sunday morning at 10AM, the dojo is filled with 15 young kids ages 4 to 12, boys and girls, Asians and non-Asians alike. Kids sit and line up quietly. Andrew Tatsuya Kamen, 7, is joining them as a oneday-try-out student. He has been learning Shaorin Style Kung Fu but never Kyokushin. “I am not afraid of it at all. I am rather excited,” tells Andrew before the lesson.   Under the rigid instruction of Master Gorai, the kids spend the first 15 minutes in strenuous stretching. “In Kyokushin, we put importance on basic muscle training. This is our uniquness and it will be very helpful as a daily exercise for those who pursue other sports like golf or baseball,” says Master Gorai. Andrew, occasionally glancing at his mother Atsuko, seems a bit perplexed by unusual movement, but it is not long before he becomes able to follow other kids.

When the lesson progresses and the practice of kumite, or sparring begins, the excitement of the kids is heightened. Some kids demonstrate amazing high roundhouse kicks. Andrew tries his highest and strongest kick against the junior instructor. Master Gorai encourages full–contact-fighting, only in a proper manner, such as the foot-ankle angle of 90 degrees when you kick. “The more you train, the stronger you become. At the same time you become a pacifist. The real fighter is the one who seeks peace.”   After one hour of a focused lesson, Andrew came back to his mother, saying ”It was fun. I have never punched the opponent in Shaorin but I did today. It made me feel strong.” His mother Atsuko says, “I was so impressed to see the instructors are extremely trained and trustworthy. I would be happy to send my son for Karate lessons here.” The kids so busy playing Nintendo Karate Games should come to the Kyokushin Dojo in New York City. You will certainly find the real joy and meaning of fighting.

Reported by Hideo Nakamura Photo by Louis Chan 4

Kyokushin Karate New York 284 Fifth Ave., 2nd Fl. (at 30th St.) New York, NY 10001 TEL: 212-947-3334 www.kyokushinkarate.com Hours: Mon, Wed: 12pm-9:30pm Tue, Thu: 10am-9:30pm Fri: 12pm-8pm Sat: 9:45am-3pm Sun: 9:45am-1pm Kyokushin Karate New York offers both kids class (beginners, advanced) and adults classes (basics, advanced, bag training, kata, and fight techinique) as well as team training. *Call for a more detailed class schedule. *The class schedule of Harrison Dojo (at New York Dance / www. newyorkdance.com) and Fort Lee Dojo vary. Call for details.

1. “OSU” Andrew Tatsuya Kamen (Center) has no fear for Kyokushin in his very first try-out lesson. 2. After half-an-hour of basic training, young students are encouraged to try full contact sparring with the experienced teachers. 3. Kids sit up up straight to end one-hour training. 4. In the adult class, the black belt holders show the beautiful lineups of the High Roundhouse Kicks.

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

LIFESTYLE

FOCUS

School

Togei:  Finding Peace and Pottery in Midtown

s anyone who lives in New York City knows, the city can be stressful at times.  Finding a source of calm and relaxation is a vital part of city survival, and I recently discovered a tranquil refuge nestled just three flights up from the hustle and bustle of midtown Manhattan.    New York Togei Kyoshitsu, located at 5 W. 30th St., is a pottery studio run by Ms. Mako Nishimori with the help of her daughter, Lisa.  Ms. Nishimori trained as a sculptor in Japan and, encouraged by her late husband, began working in ceramics.  Mr. Nishimori was formerly in the restaurant business and started making his own dishes to save money.  In 1994, he opened the New York Togei Kyoshitsu, one of the few pottery studios in the city with a distinctly Japanese style.    When I entered the studio, Ms. Nishimori and Lisa immediately put me at ease.  The studio is a busy yet calm and clean workspace, with other students sitting at the pottery wheels or glazing their pieces in the back.  Ms. Nishimori operates the studio both as a school and a workshop; the truly dedicated can rent small rooms within the studio and have 24-hour access to the space.    Lisa, my kind and informative instructor for the day, has studied pottery both in New York and Japan (her early pottery experience included making chopstick rests for her father’s restaurant).  I signed up for the taiken (trial) course, which includes an introduction to basic Japanese pottery techniques and the creation of a hand-built cup and plate.  Lisa began by demonstrating kikuneri, a traditional Japanese method of kneading clay.  She made me feel better about my inept fumbling when she told me that, in Japan, apprentices usually spend three years becoming proficient at kikuneri.  We looked at various examples of cups and plates, and I drew some sketches for my own pieces.  Lisa explained that the studio—and Japanese pottery in gen-

CHOPSTICKS NEW YORK

eral—emphasizes everyday use and the feel of the object.  She encouraged me to put some character into my cup, to give it personality as well as functionality.  I worked under Lisa’s watchful eye and was grateful for her helpful advice as my cup and plate began to take shape.  I had to leave the pieces to be fired in the kiln—I’m already looking forward to returning to the studio to glaze them.   Many of the studio’s members have artistic backgrounds—some are architects and interior designers who want to make their own objects—and some are people just looking for an escape from the pressures of everyday life.  One fellow student, a former museum curator originally from Japan, revealed that she had always wanted to study Japanese pottery and never guessed that she would be able to do it in New York.  Now she regularly visits for relaxation, saying, “When I come here and make something, I feel really peaceful.”   I, too, can honestly say that by the end of my several hours of instruction and communion with the clay, I left with a greater sense of calm.  And soon I will have a unique cup and plate as well! Repoterd by Kate Williamson Photo by Louis Chan

New York Togei Kyoshitsu 5 West 30th St., 3rd floor (bet. 5th St. & Broadway) New York, NY 10001 TEL: 212-268-1711 www.nytogei.com Classes Tebineri (Hand-Building)  4 lessons for $245 Rokuro (Wheel-Throwing)  6 lessons for $430 One-day trial course  $35  *All sessions are arranged by appointment. *There is a one-time $50 entrance fee for the classes and open studio sessions.  No credit cards accepted.

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1. Ms. Nishimori showing me the various glazes available (although the glazes are not Japanese, she told me that a Japanese aesthetic informs the colors the studio chooses to buy and make). 2. My first attempt at kikuneri. 3. Trying to even out my cup. 4. Ms. Nishimori (left), Lisa (right), and I displaying our creations.

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Event / Entertainment / Leisure

Event * Entertainment * Leisure Ware (Kiyomizu-yaki), famous for its sophisticated elegance, high level of creativity and superb techniques.  It features Chisato Taniguchi, Tatsuo Sagane, and others.  Opening reception is held on January 11th from 5pm to 7:30pm. Location: 20 W. 22nd St., #1008, New York, NY 10010 Info: 212-380-1149 / www.nycoo.com ___________________________________________

Exhibition Through December 30 Degas and the art of Japan Reading Public Museum The works of Edgar Degas were deeply influenced by Japanese art, yet surprisingly, there has never been an exhibition devoted to this fascinating subject, until now. This will be the first such event to bring together a variety of pictures and sculptures by Degas with an illuminating selection of Japanese objects. This exhibition will feature over sixty works by Degas and some of the most beautiful Japanese prints owned by Degas himself. Location: 500 Museum Rd., Reading, PA 19611 Info: 610-371-5850, or www.readingpublicmuseum.org. ___________________________________________ Through January 8 Men at Dance—from Noh to Butoh by Miro Ito: Japanese Performing Arts, Past and Present The New York Public Library for Performing Arts (Plaza Lobby) A unique presentation contrasting two of Japan’s most outstanding performing arts: Noh and Butoh. This artistic and contemplative type of photographic work accentuates the quintessential quality of Noh and Butoh: strong power of concentration and subtle yet profound aesthetics of performance, with each and every move reflecting something invisible transcending the body. 50 brand new themed photographic images of artist, Miro Ito will be shown for the first time in an exhibition format (world premiere), concurrently serving as a tie-in exhibition to 2007 New York Butoh Festival. Location: 40 Lincoln Center Plaza, New York, NY 10023 Info: 212-870-1630 www.nypl.org/research/lpa/lpa.html, or www.miroito.com ___________________________________________   January 9 to 26 Art of Kyoto – Kyo/Kiyomizu Ware: At the Intersection of Tradition and Evolution NY Coo Gallery This New Year Special Exhibition focuses on Kyo/Kiyomizu

CHOPSTICKS NEW YORK

Through January 13 Making a Home: Japanese Contemporary Artists in New York Japan Society Gallery To celebrate the strong and historic cultural links between Japan and New York, Japan society presents this large-scale group exhibition featuring the work of 33 contemporary Japanese artists who call New York City home, including Yoko Ono, Ushio Shinohara, Kunie Sugiura, Yuken Teruya, and Aya Uekawa. The show comprises a broad range of media—from painting and sculpture to video and photography—and covers diverse age groups, identities, experiences, and styles that will show the breadth and depth of contemporary Japanese art as developed, practiced, and presented in New York. Location: 333 East 47th St., New York, NY 10017 Info: 212-832-1155 ___________________________________________ Through January 13 Plants of Japan in illustrated Books and Prints The New York Botanical Garden Explore beautiful Japan-related images and text from the renowned collections of the LuEsther T. Mertz Library, including botanical illustrations, hand-colored maps, early woodblock prints, and nursery catalogs. Location: The New York Botanical Garden, Rondina and LoFaro Gallery in the Mertz Library Bronx River Parkway at Fordham Road Bronx, NY 10458 Info: www.nybg.org/exhibitions.php ___________________________________________ Through January 31 Tobeyaki Pottery at Tsukushi Restaurant Tobe city and Tobeyaki Association Tobeyaki pottery has been produced in Ehime prefecture, Southwestern part of Japan for over 230 years.  The distinctive characteristic of Tobeyaki pottery lies in the simple indigo-blue patterns infused into the thick, white porcelain ware.  A creative exhibition produced by Asada Katsuji will

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be held in the Japanese restaurant, Tsukushi, in Midtown, Manhattan. The concept of this exhibition is “Tobeyaki in life.” Tsukushi replaces all plates served to their customers with Tobeyaki. This is a rare opportunity to eat food with Tobeyaki pottery. Location: Tsukushi Restaurant 300 E. 41st St., New York, NY 10017

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Performance January 11 & 12 Contemporary Dance Showcase Phase 2: Japan + East Asia Japan Society The Annual Contemporary Dance Showcase, continuing to offer the most outstanding cutting-edge dance, expands to present a broader range from Japan and East Asian countries for the first time. Featured artists and companies from Japan include Makotocluv, founded by Makoto Enda, Kingyo, led by Yukio Suzuki, and Korean-Japanese soloist, Yun Myung Fee. This showcase will also feature the emotional solo work by Yong-In Lee from Seoul and the promising Taiwan company, Sun-Shier Dance Theatre. Location: 333 E. 47th St., New York, NY 10017 Time: 7:30pm- Fee: $28/$25 Japan Society members Info: 212-715-1258, or www.japansociety.org. ___________________________________________

Event / Entertainment Leisure  Restaurant/ Review January 12 Hogaku: New Sounds of Japan Asia Society co-presented with the Japan Foundation. Two exciting new interpreters of Japanese traditional music have taken the contemporary music scene. Wariki, a quartet with Akira Katogi on taiko (drum) and kagura (Japanese traditional dance), Shunsuke Kimura on fue (flute), Etsuro Ono on Tsugaru shamisen (plucked lute) and fue (flute), and Shingo Ikegami on koto (zither), breathe new life into the traditional folk arts of Japan. The Goto and Obama Duo consist of Yukhiro Goto on biwa (lute) and Akihito Obama on shakuhachi (flute). Each group is extending the vocabulary of these traditional forms to reach new generations of music fans. Location: Asia Society and Museum, Auditorium, 725 Park Ave., New York, NY 10021 Info: 212-517-ASIA, or http://www.asiasociety.org/arts/hogaku.html. ___________________________________________ January 20 Japanese Classical Dance at New Year Fair Kimisen Katada Kimisen Katada & Co. will perform Japanese Classical Dance and Music at the Annual New Year Fair organized by Nakayoshi Gakuen. The program includes “Wisteria Maiden” music ensemble with voice, shamisen, and hayashi, and “ Chrysanthemums” dance and music ensemble with hayashi. Locations: Japanese Parenting and Family Center 14th Street Y 344 East 14th St., New York, NY 10003 Info: 212-780-0800 Time: 1pm-5pm (New Year Fair) 1:30pm-1:50pm (performance)

of sakes that are becoming available. Location: 399 Lafayette St., (at East 4th St.) New York, NY 10003 Info: 212-674-7501 Time: 6:30pm-8:30pm Fee: $95 http://www.astorcenternyc.com/class-the-elements-of-sake.ac ___________________________________________ January 16 & 17 Sumi-e Painting 92nd Street Y Introduce yourself to Sumi-e or “black ink” Japanese painting. Learn the basic strokes for the “four gentlemen”— bamboo, wild orchid, plum and chrysanthemum images. Improve your overall watercolor skills while immersing yourself in this ancient art form. Ceramic artists may adapt these gestures into their glaze technique. Location: 1395 Lexington Ave., New York, NY 10128 Info: 212.415.5500 or www.92y.org ___________________________________________ January 18 Red Handkerchief (Akai hankachi) Japan Society A career landmark for both superstar Yujiro Ishihara and director Masuda, Red Handkerchief ultimately defines Nikkatsu Corporation’s “mood action” aesthetic. The thirdhighest grossing Japanese film of 1964, Red Handkerchief signaled a new, more adult phase in Ishihara’s career, in which he played troubled, conflicted characters. In this “mood action” thriller, big-shot cop Mikami fatally shoots a

Event Feature

Lecture/Forum/ Film/Festival

January 15 Sake Seminar: The Elements of Sake Astor Center The Elements of Sake is a fun, informative and tasty way to dive into the world of premium saké. Timothy Sullivan shares his knowledge and passion and guide you through every step of the sake production process to show you how master brewers go from rice and water to what the Japanese call “the drink of the gods.” Then, demystifying the various sake classifications to help you find the brews that fit your taste and your budget. Finally, the delicious sake tastings will help you evaluate and enjoy the ever-increasing variety

___________________________________________ January 23 Hurdles and Rewards: Navigating Japan’s Financial Services Market Japan Society

The Salon Series Turns Ten

January 27 Tenri Cultural Institute 43 W. 13th St., #A New York, NY 10011 Info: Sachiyo Ito & Company              212-627-0265  www.dancejapan.com ___________________________________________

witness during a drug investigation, and moves to the country to forget his tainted past. Years later, he returns to Yokohama to unravel the truth about the unsolved case and his shady ex-partner, now married to the woman he loves. Location: 333 East 47th St., New York, NY 10017 Info: 212-715-1258

Japan’s performing arts are as deep as its history, steeped in tradition and completely fascinating to watch, with every movement telling a story. Sachiyo Ito and Company is a prime example of this dedication to performance, as this dance company heads into its 10th anniversary year of offering the Salon Series. For those with an interest in the performing arts of Japan, the Salon Series has been offering people a workshop of sorts that includes a lecture, demonstration, and performance by choreographer and arts educator Sachiyo Ito and various guests, who present a selection of Japanese traditional dances such as Noh, Kabuki, and Okinawan. On January 27, the Salon Series will present Poetry and Dance: Court Poetry and Dance, which will highlight Waka, a style of poetry popular between the 11th13th centuries in Japan that is better known today as Haiku poetry, and the vehicle for many Noh plays. One

Noh play “Eguchi,” that is based on the legendary waka poet Saigyo, and his work, will be talked about while a kabuki performance of “Shigure Saigyo” (Saigyo in the Autumn Rain) will be performed. With the theme of poetry and dance being the focus of this years performance series, come celebrate Sachiyo Ito and Company’s 10th Anniversary at the Tenri Cultural Institute in New York City while learning about the words and dance traditions of the Far East.

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

Event / Entertainment / Leisure  The Tokyo Stock Exchange is the second largest stock exchange market in the world by monetary volume, second only to the NYSE. What is the role of Japan’s largest capital market in the global financial services industry? What are the current trends in Japanese financial products and markets? How are global financial services firms expanding in Japan? A panel of experts discuss the challenges and opportunities presented in the financial services market in Japan, and the unique aspects of doing business with Japanese corporations around the globe. Location: 333 East 47th St., New York, NY 10017 Register: register@japansociety.org, or online Info only: Tomoko Okuno at 212-715-1247 ___________________________________________   January 22 to 25 Japanese Metal Inlay Techniques with Suzan Rezac 92nd Street Y Construct a simple pendant and learn about the technique of metal inlay. Work with color by combining traditional Japanese metals such as shakudo (black) and shibuichi (gray) with gold, silver, brass, bronze or copper, and learn how the application of various patinas affects these alloys. Suzan Rezac is best known for her stunning metal inlaid jewelry and has received a National Endowment for the Arts award, a Craftsman’s Fellowship and the prestigious Dr. Herbert Hoffman Award. Location: 1395 Lexington Ave., New York, NY 10128 Info: 212.415.5500 or www.92y.org ___________________________________________

Events December 27 Sake & Shochu Tasting Dinner Chanto Restaurant Chanto, a modern Japanese restaurant in the West Village, will have sake & shochu tasting with gourmet buffet at $60. 5 sake and 5 shochu will be served accompanying Chef Kiyotaka Shinoki’s exquisite dishes, featuring fresh bluefin tuna.   Location: 133 Seventh Avenue South, New York, NY 10014 Time: 7:30pm-10:30pm Info: 212-463-8686 www.chantonyc. ___________________________________________ December 31 “Joya-E” New Year’s Eve Dharma Service New York Buddhist Church Japanese traditional style New Year’s Eve celebration.  Rev. T. Kenjitsu Nakagaki will recite a sutra followed by meditation, Dharma-message, and gong ceremony.  Refreshments will be served. Location: New York Buddhist Church 332 Riverside Dr., New York, NY 10025 Time: 7pm-9pm Info: 212-678-0305 Fee: $5 (donation) ___________________________________________

CHOPSTICKS NEW YORK

December 31 “Shinto New Year’s Festivity – to bring you an auspicious year--” followed by The Grand Purification Ceremony International Shinto Foundation The Shinto’s traditional ritual called The Grand Purification Ceremony will take place on the last day of December. It is offered in Shinto to expel the impurity that is piled up in our bodies in our daily life and necessary to welcome the New Year freshly. The purification ceremony will start after the lecture at 7 pm, followed by a small complimentary reception. During the ceremony, the paper dolls will be given to transfer your impurity into them and burned for exorcism. Location: Fazil Studio, 743 8th Ave., New York, NY 10036 Time: 6 pm-9 pm Fee: Voluntary donation Info: www.shinto.org or NewYork@shinto.org

from 9am to 5pm, and on the 2nd-3rd from 9am to 5pm. Location: 300 W. 55th St. Suite 20-B, New York, NY 10019 Info: www.shinto.org ___________________________________________   January 20 Opera Dinner Theater Opera on Tap @ Chanto Restaurant Opera on Tap will perform at Chanto, a modern Japanese restaurant in the West Village. Chef Kiyotaka Shinoki designs a pre fixe menu specifically for this event.  Location: 133 Seventh Avenue South, New York, NY 10014 Time: 6pmFee: Cover charge $15 + Dinner $35Info: 212-463-8686 www.chantonyc. ___________________________________________ January 23 Sake Tasting Dinner Chanto Restaurant Chanto restaurant will have sake tasting with gourmet buffet. Chef Kiyotaka Shinoki will serve exquisite dishes pairing with selected sake. Location: 133 Seventh Avenue South, New York, NY 10014 Info: 212-463-8686 www.chantonyc. ___________________________________________

___________________________________________ December 31 Customers Appreciation Party on New Year’s Eve Komegashi Too Komegashi Too, Modern Japanese fusion restaurant in Jersey City, will have a Customers’ Appreciation Party on New Years Eve.  They set a fabulous food station with sushi/ sashimi/rolls, hot food, dessert, etc.  With a live DJ spinning, you can get up and dance all night to welcome 2008. Location: 99 Town Square Pl., Jersey City 07310 Time: 10pmFree for customers who dine before 9pm, $30 for enter after 9pm. ___________________________________________ January 1 “Gantan-E” New Year’s Day Service & Pot-Luck New Year Party New York Buddhist Church Japanese traditional style New Year’s Day celebration.  Rev. T. Kenjitsu Nakagaki will recite sutra followed by meditation, Dharma-message, and New Year’s brush writing. Location: New York Buddhist Church 332 Riverside Dr. (at 105th St.) New York, NY 10025 Time: 1pm- 4pm  Info: 212-678-0305 Fee: $5 (donation) ___________________________________________ January 1 Hatsumode International Shinto Foundation Hatsumode is a traditional Japanese custom, visiting a shrine on New Year’s Day.  ISF will open for those who want to do Hatsumode on New Year’s Day from 12pm to 2pm,

| vol. 009 | Jan. 2008 | www.chopsticksny.com

Happenings NEW YEAR CELEBRATION EVENTS AT JAPANESE MARKET Mitsuwa Marketplace You can enjoy cultural New Year events from Japan while you shop. Mitsuwa Marketplace in Edgewater, NJ, will have lots of New Year celebration specials. The first 500 customers on New Year’s Day will receive a free rat ornament; Rat is a zodiac sign of the year 2008 in Japan.  While you are waiting for the store opening on New Year’s Day, you can enjoy Japanese drum performance by Taiko Masala at 9:45AM and 10:30AM.  The highlight of the event is traditional style “Mochi Tsuki,” pounding rice and making rice cake, at 1PM.  Shishimai (lion dance) makes the celebration events even more exciting.  Mitsuwa is open until 9PM the 28th – 30th and 8PM on New Year’s Eve.  It opens at 10AM on New Year’s Day.  Mitsuwa Shuttle Bus from NY Port Authority will run on a holiday schedule from December 28th – January 1st. *The time and location of performances might be changed due to weather condition. Location: 595 River Rd., Edgewater, NJ 07020 Info: 201-941-9113 ___________________________________________

Event / Entertainment Leisure  Restaurant/ Review BEAUTY & RELAXATION TREATMENTS AT SPECIAL PRICES Moonflower Spa Specializing in progressive treatments and customized service, Moonflower Spa in Midtown, Manhattan, offers holiday special treatments at discounted prices in January.  The discount services include Moonflower spa signature facial & 1 hour body massage at $120 (Reg. $150), Collagen Facial & 1 hour body massage at $140 (Reg. $190), Pore cleansing facial with peel & 30 minute body massage at $140 (Reg. $175), Mini facial with eye mask & 30 minute body massage at $90 (Reg. $145), and Aromatherapy facial & 1 hour hot oil body massage at $130 (Reg. $165).  Location: 8 E. 41st St., 3rd Fl. (bet. Madison & 5th Aves.) New York, NY 10017 TEL: 212-683-8729 www.moonflowerspa.com

the customer as a “My Bag” shopper. When the “My Bag” shopper collects thirty stamps, he/she will receive a gift.  Also, when the “My Bag” shopper makes a purchase at MUJI “My Bag” Shopping Nights, he/she will receive a 15% discount.  This special night will be held quarterly starting in January 2008. Location: 455 Broadway, (bet. Howard & Grand Sts.) New York, NY 10013 Further info: www.muji.com ___________________________________________ THE GOHAN SOCIETY CHEFS CALENDAR 2008 NOW ON SALE The Gohan Society

___________________________________________ GET A PAIR OF CHOPSTICKS BY ORDERING SAKE TASTING SET Aburiya Kinnosuke Authentic Japanese robatayaki (home style charbroil grill) restaurant Aburiya Kinnosuke offers a free pair of chopsticks when you order the sake tasting set (3 glasses of sake at $15) at dinner, exclusively for Chopsticks New York readers. The original chopsticks, made of wood with a touch of Japanese decoration, are limited to 20 pairs.  The offer will finish when the products run out.  Don’t forget to bring Chopsticks New York to receive this special offer.  Location: 213 E. 45th St., (bet. 2nd & 3rd Sts) New York, NY 10017 TEL: 212-867-5454 ___________________________________________   MUJI “My Bag”: ECO-FRIENDLY SHOPPING CAMPAIGN Muji

Newly opened Japanese conceptual general store, MUJI, starts MUJI “My Bag” campaign.  This campaign represents the philosophy of MUJI, which is dedicated to reducing waste and conserving resources.  Whenever customers shop with MUJI “My Bag”($1) instead of paper and/or plastic bag, they stamp customer’s receipt as to recognize

12 exquisite portraits by renowned photographer Kenji Takigami is now on sale for $20.  Large black and white photographs of Michael Romano, David Bouley, Christopher Lee, Kenichiro Ooe, Carl Redding, Jean-Georges Vongerichten, Nori Sugie, David Myers, Francois Payard, Hidemi Sugino, Julian Niccolini, Christian Albin, Eric Ripert and Daniel Boulud along with their comments about cooking grace this inspiring 12”x 19”calendar.  A portion of the proceeds from the sale of this calendar will support the programs and services of The Gohan Society.

To purchase, go to www.gohansociety.org or www.korin.com, or visit Korin Showroom at 57 Warren St., New York, NY 10007 ___________________________________________ SPECIAL PACKAGE OF BODY MASSAGE & FACIAL IN WINTER  Supple Spa During the winter holiday season, the cold weather is severe to the human body.  Loosening up the stiffened body by massage is something you can give yourself as a gift.  Supple Spa in Chelsea, Manhattan, offers 2 special packages, combining massage treatments and facial beauty treatments at discounted prices through the end of January.  Two discounted services are: 1 hour massage (Swedish or Deep Tissue) combined with 1 hour Collagen Facial at $120 (Reg. $150), and 1 hour Lava Stone (Hot Stone massage) combined with 1 hour Deep Pore Cleansing Facial at $120 (Reg. $150).  Location: 55 W 19th St. (bet. 5th & 6th Aves.) New York, NY 10011 TEL: 212-929-5948 ___________________________________________ MEET JAPANESE HAT DESIGNER AT SCANDINAVIA HOUSE

Yuka Hat

The Japanese hat designer, Yuka, will attend the Holiday show at Scandinavia House through January 7th.  Her hats featured fur and yarn, which usually available only in Barneys New York, will be sold during the show.  Location: 58 Park Ave (bet 37 St & 38 St) 3rd Fl., New York, NY 10016 www.yukany.com ___________________________________________

Toyota Chairman Sees Local Interaction as the Path Toward Global Success Fujio Cho, the chairman of Toyota Motor Corporation gave a business lecture “Toyota Chairman Sees Local Interaction as the Path Toward Global Success” at Japan Society on November 14th.  He shares many of the experiences he had during his 6year tenure in Kentucky and discusses how this period of his career shaped his vision for the future of Toyota and for U.S.-Japan trade relations. Mr. Cho became a president of Toyota Motor Manufacturing Kentucky in 1988, three years after opening its first wholly owned U.S. automobile manufacturing facility in Kentucky. In the speech he explained how he first struggled to bridge the business culture gap with his American workforce and ultimately gained respect and appreciation not only for his American colleagues, but also local people and local society. He has emphasized how they reduced

muda (waste), the over production by using chie (wisdom) and kufuu (device, idea) in expressing the words in Japanese. He also shared the ideas of two TOYOTA philosophies; “Automated System” and “Just-in-Time Management”.

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

TRAVEL

Japan is a Winter Wonderland Even in the era of global warming, Japan still enjoys the distinctive four seasons, and winter still thrives as the time for conventional winter sports.  The Japanese archipelago has a long mountain range just like a backbone of the long main island.  Located on the volcanic Pacific Rim, this mountain range receives perfect climate for winter sports.  Chilly wind from Siberia generates excellent quality of snow from Hokkaido, the northern island, to the central mountain region on Honshu, the main island of the archipelago.  Japan has hosted two Winter Olympic Games in the past in Sapporo in 1972 and in Nagano in 1998.  This proves the top snow quality and the landscapes that are perfect for the high-level winter vacation for everybody.   While a growing number of Japanese travel to overseas for new winter sports experience, more and more foreign visitors come to Japanese ski resorts in recent years, looking for new winter vacation destinations.  In particular, the recent wave of Australian vacationers to the Japanese ski resorts has made the Japanese ski mountains easier and more Westernerfriendly. For those who are looking for something more than

snow boarding and skiing, Japan is the place to go.  The snow quality and the level of ski runs are both world-class quality, and après ski would be much more unique and interesting with Japanese beer, volcanic hot springs, centuries-old culture in local towns and authentic Japanese food.  Despite the small size of the country, Japan is surprisingly diverse in culture from region to region, and each ski village has its own food and hot springs.   Thank goodness that Japan is a small country:  Ski resorts are very accessible from most of the major cities.  Only a few hour ride on the world famous bullet train from Tokyo takes you to major ski regions such as Nagano, Niigata and Tohoku.  Japan offers unique winter vacation experience with excellent snow and unique Japanese culture that embraces both old and new traditions.

∆NAGANO   Nagano has a nice cozy urban area where there are plenty of historic and cultural landmarks as well as modern Japanese culture experience.  With very accessible ski areas from the city center, Nagano

is proud that their resorts combine the civilization and the unique deep nature and wildlife, and that attracts visitors from in and out of the country.   Located in central Honshu, the main island of Japan, Nagano is very accessible from Tokyo, Nagoya and Osaka by the world famous bullet train.  Within Nagano, transportation and resort facilities were developed to the world-class for the Winter Olympics, and the mountains are perfectly located for winter sports.  Among scattered natural hot spring spots, Jigokudani Yaen Koen (Jigoku-dani wild money park) is famous for Japanese monkeys taking hot bath just like humans. HAKUBA Among several ski resorts, Hakuba is the one of the challenging ski areas for Alpine skiing and the magnificent view of the mountain ranges.  Hakuba is fully equipped with facilities and programs for beginners and expert skiers, snowboarders and families.  The mountain averages 10 feet of dry snow every winter.  Their wide ski resorts have over 3,500 feet vertical elevation, plenty of chair lifts and 8 restaurants and cafés, and attract beginners to advanced skiers every season. www.vill.hakuba.nagano.jp/e/index.htm   SHIGA-KOGEN Another major ski resort in Nagano is Shiga-Kogen, one of the largest ski resorts in the country.  Within the 21 base villages, the 66 chair lifts and shuttle buses connect multiple mountains.  The resort opens eight chair lifts for night skiing, maximizing your winter vacation.  Just like in Hakuba, the snow is dry and powdery, and this large resort has a rich variety of ski runs. www.shigakogen-ski.com

∆HOKKAIDO   Getting tired of the crowds on the main island?  Take a quick domestic flight from Tokyo to Sapporo, the capital of Hokkaido.  Hokkaido is the northern most island of the Japanese archipelago, just 200 miles off Siberia, Russia.  The geography is reminiscent of

CHOPSTICKS NEW YORK

| vol. 009 | Jan. 2008 | www.chopsticksny.com

TRAVEL the Midwest of the United States rather than busy winding streets and neon lights, and you would be surprised by the magnificent landscapes.  Hokkaido is an outdoor lovers’ paradise all year around, and once they receive the finest snow in the country, the mountains turn into the best ski resort in the country.  In recent years, this outdoor activity environment attracts a rapidly growing number of foreign vacationers from the Western countries.  Accordingly, it is fair to say that Hokkaido is Japan’s most friendly ski resort to the Westerners.   RUSUTSU Rusutsu has been awarded as “Best Small Resort” in the Great Skiing & Snowboarding Guide 2008, an internationally respected British ski magazine.  The award was selected upon the votes by winter sports writers and actual visitors from overseas.  The award was given to Rusutsu for its plentiful amount and great quality of powder snow that last throughout the season and dining scenes and accommodation quality.  In particular, Rusutsu is highly valued by the Westerners for varieties of après ski activities and local experience. www.rusutsu.co.jp NISEKO Niseko is one of the most popular ski resorts in the country for the view of Mount Yotei, which is shaped just like the famous Mount Fuji.  Wide open terrain with fabulous deep snow keeps attracting many skiers, and in recent years, a soaring number of Australian vacationers are on the slope.  Therefore, part of Niseko’s resort development has been facilitating customer service in English as well as Western style restaurants and bars.  Niseko should be quite comfortable even only in English. http://www.niseko.ne.jp/en/index.html   FURANO Furano is located in the center of Hokkaido.  With amazing scenery of the rolling hills and rich nature, Furano Resort also offers activities other than skiing such as dog sledding, snow mobile rides and local festivals.  Connected by shuttle bus services, there are several local and cultural destinations are so accessible that après ski is so much exciting. www.furanotourism.com   -- Nori Akashi: Marketing Specialist at the New York Office of JNTO

Trails

The Mountain Hakuba

Summit

Base

Vertical Drop

Beginner

Intermediate

Advanced

Longest Trail

Lifts

40%

25%

4.9 miles

135 71

6,007.00

2,493.00

3,514.00

35%

Shiga-Kogen

7,562.00

4,396.00

3,166.00

50%

37%

13%

2.5 miles

Furano

3,996.50

803.80

3,162.70

40%

20%

2.5 miles

Niseko

4,294.60

984.25

3,310.00

40%

30%

3.5 miles

Rusutsu

3,261.00

1,378.00

1,883.00

40%

43%

30%

2.2 miles

Japan National Tourist Organization New York Office One Rockefeller Plaza, Suite 1250, New York, NY 10020 TEL: 212-757-5640 www.japantravelinfo.com

SKI TOURS TO JAPAN IN 2008 ARE AVAILABLE MORE THAN EVER! More and more ski vacation products are now available from multiple travel agents in the United States:   HOLIDAZE SKI TOURS offers a comprehensive ski tour to Hakuba for both individual and group trips.  Not to mention the ski vacation in Hakuba, you can extend your trip to Tokyo and Kyoto.  Take advantage of this specific week for lower prices from January 5 to 13, 2008.  For details, go to www.holidaze.com/cgi-bin/index.cgi?current=11&subcurr ent=85&site=holidaze.   JTB USA, Inc. (Japan Travel Bureau USA, Inc.) offers ski tours to Niseko, Hokkaido, the Northern Island of Japan.  One of the oldest Japanese travel agencies provides afford-

able prices for the winter vacation tours to the most popular resort in heavenly Hokkaido.  The package starts from $499 (land only) per person for double occupancy.  The trip is available from the minimum of two travelers.  For details, see www.jtbusa.com/enhome/campaign/07_niseko/   JR EAST, the major national railway company from Japan also offers ski packages to accessible destinations from the greater Tokyo area.  Within just a little over an hour ride on the bullet train, there are already fabulous snow mountains and the resorts are very family-oriented.  The convenience of the destinations such as Gala Yuzawa and Karuizawa is a tremendous attraction for urban dwellers’ weekend getaway in the snow.

CHOPSTICKS NEW YORK | vol. 009 | Jan. 2008 | www.chopsticksny.com

Best Seafood for Pasta Pasta is one of the most popular menus, and Pasta Wafu introduces a new pasta style.  As its name implies, their pasta dishes are wafu – the Japanese style, which cherishes the best of each ingredient and quality of food:  Using generous amounts of seasonal vegetables and fresh seafood, each dish has authentic Italian pasta accompanied by unique, yet glamorous, Japanese ingredients.   In order to create the greatest fusion menus from French, Italian and Japanese cuisines, fresh seafood ingredients are crucial.  Azuma Foods’ products meet exactly what Pasta Wafu looks for:  With their special refrigeration methods, the highest level of freshness is preserved until the products are prepared in the kitchen, and textures, colors and shines are still remained.  In addition, Azuma Foods’ large varieties of seafood ingredients also give chefs seasonal menu ideas.  Taking advantage of all of what Azuma Foods provides to cooking, Pasta Wafu proudly serves luxurious seafood dishes, which takes superior Italian, French and Japanese flavors into a new fusion style.   But the customers are also gourmand and very accustomed to the high quality food.  The fusion dishes accordingly require the quality of ingredients, and Azuma Foods’ seafood products maintain the customers’ satisfaction with the quality of food.  Trained at the world famous culinary institute le Cordon Bleu, John Lee, the chef of Pasta Wafu, carefully prepares all the ingredients for the best presentation on the plate.  He is fully satisfied with the quality of Azuma Foods’ ingredients because the color Using the high-quality seafood ingredients of seafood indicates the suof Azuma Foods, chef John Lee applies his perior quality and freshcreativity to produce the luxurious Italian and Japanese fusion dishes. ness.   Mr. Lee proudly introduces the Japanese method for the surprisingly tasty Japanese-Italian pasta dish.  He uses shredded bonito a.k.a. katsuo-bushi, which is a very basic ingredient for Japanese cuisine.  “The broth is almost the same as the soup for Japanese noodles such as udon and soba,” he explains.  Very carefully flavored fish-based broth brings the best taste of pasta, seafood, vegetables and so on.  For such delicate luxurious flavor from the basic seasoning of the dish, Azuma Foods’ high quality brings out the best flavor of both Japanese and Italian cooking.   The large variety of Azuma Foods’ seafood product realizes seasonal menu such as sea foie gras for winter.  Along with the superior quality of Italian ingredients, Azuma Foods’ seafood is even more enjoyable and satisfactory, giving you the seasonal flavor that is highly respected in Japanese culinary world.  The beautiful presentation is also realized with

Rainbow Pasta is served with Azuma Foods’ signature product tobikko in all colors – ume (plum), masago habanera, masago jalapeno, black tobikko and yuzu (Japanese citrus).

natural fresh color of high-quality seafood, another benefit from Azuma Foods’ products.   Pasta Wafu is located at 141 1st Avenue (between East 8th and 9th Streets).  Phone: 212-529-2746.

Winter is the best season for sea foie gras, and Azuma Food’s sea foie gras are very rich yet crispiness accompanies well from the sautéed outside layer. Chef Lee adds a touch of French taste dressing made of saffron, balsamic sauce.